Tuesday, May 22, 2007

Roasted Vegetable Frittata Recipe

We used pumpkin, potato, sweet potato, onion, mushrooms and peas in this frittata. However, any combination of roasted vegetables could be used. If you are using leftover, cooked vegetables, you will need about two cups of diced vegetables.

If you are using a frypan with an ovenproof handle, you can cook the top of the frittata under a grill (rather than flipping it over in the pan).

Cook the frittata for about 11-13 minutes, until it is golden brown on the bottom. Periodically check the underside of the frittata to ensure it is not browning too quickly. If it is, reduce the heat. During the cooking time, we use an egg slice to gently pull small areas of the cooked egg mixture aside, allowing uncooked (runny) egg mixture to flow to the bottom of the pan.When it is cooked on the underside, run an egg slice around the edge of the frittata to loosen. Slide out onto a plate. Invert frying pan over frittata and hold the plate with one hand and the frying pan with the other. Keep the plate and frying pan together as you flip the frying pan back over. The frittata should now be cooked side up in the pan.

i always thought frittata was jus plainly eggs but i was wrong! i ate frittata fr the first time similar to this one, roasted vegie style in a new cafe in my uni, sydney u n i love it! love food ill try soon too. thnks fr the recipe! ^^